1, Wonton Noodles, also known as Wonton Noodles, is called Xi Rong and Da Rong. It is a special snack of Guangdong Han nationality and belongs to Cantonese cuisine. Generally, wonton noodles are divided into soup noodles and fishing noodles. Wonton Noodles is a very common food in China. Mix with cooked wonton and egg noodles, add hot soup and serve.
2. Double-skin milk is a famous Cantonese dessert and a classic snack of Han nationality, belonging to Cantonese cuisine. Produced in Shunde, Guangdong, China, it tastes sweet, tender and unique. According to legend, double-skin milk was invented by Dong Yuyan in Daliang, Shunde in 1850. Double skin milk is very famous in Guangdong. In Macau, Yishun's double skin milk is the most famous. In Guangzhou, Nanxin dessert shop, which opened in the 1940s, is the most famous. In Hong Kong, the Australian milk company is the most famous. In Shunde, Renxin and Minxin are the most famous.
3. rice rolls originated in Xiguan area of Lingnan, among which Xiguanbula sausage is the most famous. As early as the end of the Qing Dynasty, there were cries of selling rice rolls on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. Salty rice rolls stuffing mainly includes pork, beef, shrimp and pork liver, while sweet rice rolls stuffing mainly includes fruits and vegetables soaked in sugar, mixed with fried sesame seeds. Rice rolls, also known as steamed rice rolls with bra, is a rice product, also known as diarrhea, vermicelli and rice rolls with pig (because rice rolls is shaped like pig intestines). Rice rolls in Chaoshan area is different from traditional Cantonese sausage. Chaoshan sausage has many fillings and ingredients. Traditional Cantonese sausages often have only one or two fillings, which are only served with soy sauce and are pure. )
Clay pot rice belongs to Cantonese cuisine. There are 100 kinds of clay pot rice, such as bacon, mushroom chicken, lobster sauce ribs, pork liver, roast duck and boiled chicken. In fact, clay pot rice is also called clay pot rice. In addition to containers, clay pot rice also refers to a cooking method, that is, put the washed rice into a pot, measure the amount of water, cover the pot, add ingredients when the rice is seven ripe, and then cook it with slow fire. The "pot" made of ceramic tiles is more flexible in heat control, and the rice cooked in the pot is more delicious, with fragrant teeth and endless aftertaste.